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Chicken and Cheddar Cornbread Casserole

Chicken and cheddar cornbread casserole pairs a creamy chicken and vegetable filling with a golden, cheesy cornbread topping. Bake it in a 9x13-inch dish until the center reaches 165°F, then let it rest before serving.
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Prep Time 20 minutes
Cook Time 43 minutes
resting 10 minutes
Total Time 1 hour 13 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the chicken filling
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 0.33 cup all-purpose flour
  • 2 cup low-sodium chicken broth
  • 1 cup whole milk
  • 1 tsp dried thyme
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper
  • 1 cup frozen peas and carrots
  • 3 cup chicken cooked, shredded
For the cheddar cornbread topping
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 cup whole milk
  • 1 egg large
  • 0.33 cup vegetable oil
  • 1 cup sharp cheddar cheese shredded

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Make the chicken filling
  1. Heat the oven to 400°F.
  2. Grease a 9x13-inch baking dish.
  3. Melt the butter in a 12-inch skillet over medium heat.
  4. Add the onion and cook for about 5 minutes, stirring occasionally, until softened.
  5. Stir in the flour and cook for 1 minute.
  6. Gradually whisk in the broth and milk.
  7. Add the thyme, 1/2 teaspoon of the salt, and pepper.
  8. Simmer for 3 to 5 minutes, stirring, until thickened.
  9. Stir in the peas and carrots and chicken.
  10. Spread the filling in the prepared baking dish.
Make the cheddar cornbread topping
  1. Whisk together the cornmeal, flour, sugar, baking powder, and remaining 1/2 teaspoon salt in a medium bowl.
  2. In a separate bowl, whisk together the milk, egg, and vegetable oil.
  3. Pour the milk mixture into the dry ingredients and stir just until no dry streaks remain.
  4. Fold in the cheddar.
Bake the casserole
  1. Spoon the cornbread batter over the filling and spread it into an even layer.
  2. Bake for 30 to 35 minutes, until the cornbread is golden and a thermometer inserted into the center of the filling reads 165°F.
  3. Let the casserole rest for 10 minutes before serving.

Notes

For a smooth filling, whisk the broth and milk in gradually and simmer until thickened before adding the chicken and vegetables. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.